Thursday, December 4, 2008
Guava Coconut Cookies
Guava and coconut are both cultivated throughout the tropics. What grows together goes together so I tried this flavor combination in a cookie and the results were tantalizing. Besides, I had to figure out how to use that random jar of guava jelly taking up space between the soy sauce and blue cheese dressing in the door of my fridge!
Another variation on ATK's Baking Illustrated sugar cookie recipe...
2 c flour
1/2 tsp baking powder
1/4 tsp salt
2 sticks butter, softened
1 c granulated sugar
1 Tbsp light brown sugar
1 egg + 1 yolk
1 tsp vanilla extract
1 cup toasted sweetened coconut
1 jar of guava jelly, such as Goya brand, sold in most supermarkets
Toast coconut: spread coconut in an even layer on a baking sheet and place in oven at 375 for 1-2 mins, shake pan and toast 1 min longer until coconut is light brown. BE CAREFUL NOT TO LET IT BURN.
In a large bowl, whisk together flour, baking powder and salt.
In a standing mixer, cream the butter and the sugars. Add egg and vanilla.
Slowly add dry ingredients to combine.
Add coconut until combined.
Using small ice cream scoop, scoop onto 2 cookie sheets covered in parchment paper.
Bake at 375 for 12-15 mins.
Meanwhile, have jar of guava jelly ready.
Remove cookies from oven, immediately press each cookie gently with the back of a spoon to make indentations. Spoon 1-2 tsp jelly into each indentation. Transfer to wire rack and allow to cool.